Anyone Use Sugar Syrup On Their Cakes?
Decorating By blissful Updated 6 Sep 2006 , 5:23pm by cakeatopia
I almost always use some soaking liquid on my cakes, whether it is simple syrup, juice, liquor, or a combination. I don't know how it would work on cakes made from a mix- the structure is totally different and I think it might make them so moist they would fall apart!
My cakes are all from scratch and usually some type of sponge cake that is meant to take a soaking. As far as flavor, if you just use simple syrup it will only provide extra moisture and a little sweetness. But you can really amp it up with a liquor to compliment either the cake or icing flavor, or if you don't want to use alcohol you can use a coffee flavoring syrup like Torani or Monin. It really makes a difference in scratch cakes, but I'm not experienced with the box mixes so I don't know for sure how that would work out.
Amber
me me me!!!! On scratchand mix cakes. I swear it defines the cake better if you are using a shaped pan. Just brush lightly, not soaking the cake.
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